About the Recipe
Crafted for a delicate balance of buttery flakiness and vibrant flavor, these gluten-free homemade cherry vanilla pop tarts elevate a nostalgic treat into a gourmet delight. The perfectly tender, golden pastry is made with a custom 1-to-1 gluten-free flour blend, which often includes a touch of almond or coconut flour to create a rich, melt-in-your-mouth texture. Unlike their store-bought counterparts, these are free from preservatives, so every bite delivers a genuinely fresh, clean taste.
Tucked inside the buttery crust is a bright, luscious cherry jam filling, bursting with the sweet and tart essence of real cherries. The fruit is cooked down with a hint of sugar and citrus to create a thick, jam-like consistency that won't leak out during baking. This real fruit filling offers a delicious taste of summer, transforming each pastry into a handheld pie.
Whether enjoyed as a decadent breakfast or a thoughtful dessert, these artisan pastries are a triumph of homemade baking. The thoughtful preparation ensures a superior taste and texture, with a flavor that is far more vibrant and complex than any packaged variety.
Ingredients
¾ cup plus 2 tablespoons tapioca flour, plus more for dusting plus more for dusting
¾ cup cornstarch
¼ cup plus 2 tablespoons brown rice flour superfine if you can find it
¼ cup oat flour
2 teaspoons granulated sugar
¼ teaspoon sea salt
1 ½ teaspoons xanthan gum
2 sticks cold salted butter diced
3 large eggs
Egg Wash
1 egg beaten with 1 tablespoon water for egg wash
Preparation
Add tapioca, cornstarch, brown rice flour, oat flour, sugar, salt and xanthan gum to the bowl of a food processor fitted with the steel blade attachment and pulse to combine.
Add the 2 sticks of butter and pulse until the mixture resembles coarse crumbs.
Add three of the eggs, one at a time, and pulse just until the mixture comes together.
Turn out onto a work surface, dusted with rice flour and knead just until it comes together.
Divide in half, pat each half into a disk, and wrap well with plastic.
Refrigerate for 2 hours or up to 2 days.
Roll one-half of the pie dough into a 14-inch rectangle.
Fill with desired filling.
Fold the edges and crimp as desired.
Notes
Variations
Brown Sugar-Cinnamon Filling
¼ cup softened butter
½ cup packed dark brown sugar
4 teaspoons brown rice flour
½ teaspoon ground cinnamon
⅛ teaspoon salt
Instructions
Mix togetrher ingredients.
Wild Berry
Ingredients
1 cup frozen mixed berries
¼ cup sugar
1 tablespoon cornstarch
Instructions
For filling, bring 1 cup frozen mixed berries to a simmer in a small saucepan over medium heat.
Reduce heat to medium-low and simmer, mashing occasionally, until softened, about 2 minutes.
Stir together sugar and cornstarch in a small bowl; add to berry mixture.
Cook, stirring constantly, until thickened and bubbly, about 5 minutes (mixture will go from cloudy to translucent, and purple color will deepen once starch is fully cooked).
Transfer mixture to a small bowl; chill until fully cooled, about 30 minutes. Tint ⅓ of glaze teal and tint remaining glaze purple. Spread cookies with purple glaze and drizzle with teal glaze.
Strawberry
Ingredients
1 cup chopped strawberries
¼ cup sugar
1 tablespoon cornstarch
Instructions
For filling, simmer 1 cup chopped strawberries in a small saucepan over medium heat.
Reduce heat to medium-low and simmer, mashing occasionally, until softened, about 5 minutes.
Stir together ¼ cup sugar and 1 tablespoon cornstarch in a small bowl; stir into strawberries.
Cook, stirring constantly, until thickened, about 5 minutes (mixture will go from cloudy to translucent, and red color will deepen once starch is fully cooked).
Transfer mixture to a bowl; chill until cooled, about 30 minutes. Spread pastries with untinted glaze.
Hot Fudge Sundae
Ingredients
4 ounces softened cream cheese
¼ cup powdered sugar
1 teaspoon vanilla
Instructions
For dough, in Step 1, reduce flour to 2 ½ cups. Add 2 tablespoons unsweetened cocoa powder to dough along with flour.
For filling, beat 4 ounces softened cream cheese in a small bowl with an electric mixer at medium speed 30 seconds.
Add ¼ cup powdered sugar and 1 teaspoon vanilla.
Beat until smooth. Spread cookies with untinted glaze and drizzle with hot fudge ice cream topping.